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Recipe : pudding

Weight-                                                                                  1250 Gms (five puddings)

Ingredients

  • Refined flour                                                                        115gms
  • Baking powder                                                                     5 gms
  • White bread crumbs                                                            175 gms
  • Mixed spices powder-clove, mace, cardamom               5 gms
  • Unsalted butter                                                                     250 gms
  • Brown sugar                                                                          175 gms
  • Salt                                                                                         3 gms
  • Dry fruits                                                                               250 gms

(Lemon peels, orange peels, black current, raisin, cashew

  • Walnut, tutti frutti-chopped)
  • Almond peeled and chopped                                             85 gms
  • Whole eggs                                                                           02
  • Lemon zest                                                                            5 gms
  • Brandy                                                                                   100 ml
  • Apple –peeled & chopped                                                  300 gms
  • Milk-full cream                                                                    100 ml

Method:

  • Sieve flour then mix baking powder, breadcrumbs and spices.
  • Add dry fruits, apple, almond & lemon zest and mix well. Keep aside.
  • Take another bowl mix butter, salt and brown sugar till sugar dissolve completely. Add eggs, milk and brandy.
  • Then slowly mix both mixtures till smooth in consistency.
  • Baking- grease the 5(250 gms each) pudding moulds, fill this mixture and cover with cling wrap. Cook these moulds in double boiler in the oven at the temperature 120 degrees C for two hours.
  • Once baked cool it down on ambient temperature than keep in the cold storage.
  • Dust with icing sugar before serving.

 BY: Executive Chef, Ajay Kumar, Jaypee Vasant Continental for your reference:

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